Albóndigas de choco is a classic dish in southern Spain, and is one of my husband's favorites! These cuttlefish meatballs are an Andalusian specialty. You'll find them all up and down the Costa de la Luz, between Cadiz and Huelva. Even as far inland as Seville, they work their way onto the menus of old-school tapas bars.
If you love Spanish meatballs like these, make sure to check out my other recipes for Spanish meatballs in tomato sauce and albóndigas in almond sauce.
Introduction
When I first moved to Spain, I always used to get confused by tapas dishes made with "choco". It seemed like cooks kept putting chocolate in dishes where it didn't belong. The most confusing dish was albóndigas de choco. Who would add chocolate to meatballs?
Any reader who speaks Spanish will already have picked up my mistake. It turns out that choco doesn't mean chocolate. After an embarrassing interaction with a waiter ("but where's the chocolate for my meatball?"), I learned the truth: albóndigas de choco are cuttlefish meatballs!
Ingredients
Excited to try these Andalusian cuttlefish meatballs (albóndigas de choco)? Grab these key ingredients, along with a few others, and you'll be ready to replicate this favorite tapa at home!
- Cuttlefish: This squid-like mollusk is the star of the show here. If you can get one with tentacles, that's even better!
- Fish Stock: Using a good quality jarred stock or a homemade one will add a wonderful flavor to the meatball sauce.
- Breadcrumbs: These help hold the meatballs together.
- Smoked Paprika: This traditional Spanish spice adds the perfect touch to the sauce as well!
See recipe card for full information on ingredients and quantities.
How to Make Albóndigas de Choco (Cuttlefish Meatballs)
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Thoroughly clean and rise the cuttlefish, then chop the fish into large chunks. (image 1)
- Place the cuttlefish in a food processor and add the onion, garlic, parsley, eggs, and breadcrumbs. Season to taste with salt and pepper and process to make a mostly smooth mixture. (image 2)
- Chill the meatball mixture for 30 minutes, then shape into 1 tablespoon balls and dredge in flour. (image 3)
- Heat the oil in a skillet until hot, then fry the meatballs 5-6 at a time until browned. Turn so both sides brown. (image 4)
- Keep frying until all the meatballs are cooked. Drain the meatballs as you go on paper towels to absorb any excess grease. (image 5)
- To make the sauce, heat the remaining oil from frying the meatballs and sauté the onions until soft. Add the garlic and paprika and cook for another 1-2 minutes. (image 6)
- Add the white wine and bay leaf and simmer until the sauce has reduced, then add the stock until the sauce has a good consistency. (image 7)
- Season to taste, then place the meatballs in a serving dish and top with the sauce. Enjoy right away with a garnish of parsley! (image 8)
Recipe FAQs
Choco isn't a fish; it's a small, squid-like creature that's been fished in southern Spain for thousands of years--and the Andalusians have perfected their preparation. Andalusians eat more seafood than any other Spaniard. Perhaps that's why they have a lot of names for the different foods: choco, calamar, sepia, jibia, pota, chipirón, or puntillita. (Strictly speaking, only chocos, sepias, and jibias are the same animal, albeit in different sizes).
So are squid and cuttlefish the same? Not exactly. Squid are more colorful, have a different circulatory system, and can camouflage themselves.
Cuttlefish are related to squid, but are less colorful and can't camouflage themselves. Chocos (cuttlefish) tend to be small, perfect for incorporating into fried foods like croquetas. However, you can use squid in place of cuttlefish in many Spanish recipes without a problem.
When I first moved to Spain, I was confused and thought that choco meant chocolate...but it really means cuttlefish! So, no, they're definitely not the same thing!
Serve
These cuttlefish meatballs would be great along with a feast of other tapas! Serve with favorites like flamenquínes cordobeses, shrimp with chickpeas, or melon gazpacho.
I serve these cuttlefish meatballs along with an ice-cold glass of Manzanilla sherry wine, but if you have a better pairing I would love to hear it!
Expert Tips
- You can use either fresh or frozen cuttlefish (though fresh is best). If you get them with the tentacles, chuck them in too.
- If you can't find cuttlefish in your area, you can substitute with squid in these meatballs without a problem!
- Here's how to know if the oil is hot enough to fry the meatballs. Flick a few drops of water into the oil; if it sizzles, it's hot.
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Albóndigas de Choco: Andalusian Cuttlefish Meatballs
Ingredients
For the Meatballs
- 1 pound cuttlefish or squid
- 1 small yellow onion roughly chopped
- 2 garlic cloves roughly chopped
- ½ cup flat parsley
- 2 eggs
- 2 ounces breadcrumbs
- salt to taste
- pepper to taste
For the Sauce
- 1 medium yellow onion finely diced
- 2 garlic cloves finely sliced
- 1 teaspoon smoked paprika
- ⅔ cup white wine
- 1 bay leaf
- 1 ⅓ cup fish or vegetable stock
Instructions
- Thoroughly clean, rinse, and drain the cuttlefish, and then roughly chop into large chunks.
- Place the cuttlefish in a food processor along with the onion, garlic, parsley, eggs, and breadcrumbs. Season with a pinch of salt and pepper, and process to a smooth mixture. A couple of lumps here and there is okay.
- Chill the meatball mixture for at least 30 minutes. Flour your hands lightly, and roll the mixture into around 30 meatballs (just over a tablespoon in each). They might seem a little loose, but that's fine! Dredge them in flour and set aside.
- Put a large skillet over medium-high heat, and liberally coat in olive oil (about an inch in depth). When the oil is hot, fry the meatballs 5 or 6 at a time. Fry until golden brown, 3-4 minutes each side. Place on a paper towel to drain and set aside.
- To make the sauce, use the same skillet and oil used to fry the meatballs. Heat the oil, then add the diced onion and sauté until transparent. Add the garlic and smoked paprika, and sauté for another 1-2 minutes or until aromatic.
- Add the white wine and bay leaf and bring to the boil. Let simmer for 5 minutes or until the wine is reduced, and add the stock. Simmer until the sauce reaches a sauce-like consistency. Remove the bay leaf and season to taste with salt and pepper.
- Serve the meatballs in earthenware bowls and top with the sauce, as well as some fresh parsley leaves. Enjoy!
Notes
- You can use either fresh or frozen cuttlefish (though fresh is best). If you get them with the tentacles, chuck them in too.
- If you can't find cuttlefish in your area, you can substitute with squid in these meatballs without a problem!
- Here's how to know if the oil is hot enough to fry the meatballs. Flick a few drops of water into the oil; if it sizzles, it's hot.
Nutrition
Photography by Giulia Verdinelli
Giulia
These were so easy to make and incredibly delicious! Super soft and full of flavour. The sauce was just fantastic.
Thank you for this great recipe!